Similar to peanut butter, this is a special Oregon treat. It's an "old-fashioned"
butter with no stabilizers; it can be kept at room temperature, but if kept refrigerated,
very little oil separation will occur.
2 cups whole hazelnuts, toasted* (about 9 ounces)
3/4 teaspoon confectioners'
sugar, or to taste
1/2 teaspoon salt, or to taste (optional)
1 to 2 tablespoons
vegetable oil (for blender method)
Food processor Instructions: Place the toasted hazelnuts in a food processor
container fitted with the metal blade. Process to a coarse texture (like crunchy
peanut butter), about 3 minutes. Gradually add the sugar and salt. Scrape down sides;
continue to process until desired texture is achieved, about 4 to 7 minutes. Shelf
life is about 3 months in the refrigerator.
Blender Instructions: Place toasted hazelnuts and 1 tablespoon of vegetable oil
in blender container and grind to meal on low speed. Continue to blend on low for
several minutes, scraping down sides of container as required and adding another
tablespoon of oil, if necessary.
When butter is fairly soft, blend on high for 2 to 3 minutes or until desired
texture is achieved. Gradually add the sugar and salt; blend on low until thoroughly
Makes about 1 cup butter.
* To toast hazelnuts, spread the shelled nuts in a shallow pan and roast at 275
degrees F for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts
while warm with a rough cloth.
Crunchy variation: Stir in 1/4 cup roasted,
chopped hazelnuts or roasted (or raw) sunflower seeds to finished butter.